For the turkey
1 turkey breast without skin (2.8 kg)
1 cup of British-style sauce
1 tablespoon of salt
1 tablespoon of grated lime zest
For the filling
1/4 cup of vinegar
1 cup of mascarpone cheese
1/3 cup of dried cranberries, chopped (60 g)
1 cup of red mango, pitless and seedless, cut into cubes (200 g)
1 cup of dried apricots, chopped (130 g)
1/2 cup of smoked bacon or pancetta, diced (80 g)
1/3 cup of cake flour
2 tablespoons of salt
1/2 cup of melted butter
1 cup of water
For the turkey
1 turkey breast without skin (2.8 kg)
1 cup of British-style sauce
1 tablespoon of salt
1 tablespoon of grated lime zest
For the filling
1/4 cup of vinegar
1 cup of mascarpone cheese
1/3 cup of dried cranberries, chopped (60 g)
1 cup of red mango, pitless and seedless, cut into cubes (200 g)
1 cup of dried apricots, chopped (130 g)
1/2 cup of smoked bacon or pancetta, diced (80 g)
1/3 cup of cake flour
2 tablespoons of salt
1/2 cup of melted butter
1 cup of water
Preheat the oven to 400°F
(200°C)
Prepare the turkey: cut the breast in half lengthwise
Using a sharp knife, open each half further without separating them, to get large slices about 1.5 cm thick
Season with the British-style sauce, salt, and lime zest
Prepare the filling: In a large bowl, mix all ingredients except butter and water
Drain the slices, reserving the seasoning, and spread the filling over them
Roll up each slice, tie with kitchen twine, and place on a baking sheet
Brush the rolls of turkey with the seasoning mixture mixed with melted butter and water
Cover with aluminum foil and bake for about 2 hours and 40 minutes, basting occasionally until the meat is tender
Remove the foil and let it brown well for about 25 minutes
Remove the twine and slice
Serve hot.
